Category: RECIPES

CHICKEN CORN CHOWDER

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is committed by sweltering in a covered pot.

When I make bone broth I use the carcass of the rotisserie chicken and often use whatever vegetables I have around in the bin that a wilted or such. This time I used a bone broth made with end of the season tomatoes which added a GREAT flavor to the chowder.

CHICKEN CORN CHOWDER
4 tablespoons butter
1/3 pound bacon, diced
1 LARGE yellow onion
3-4 cloves garlic, FINELY minced
3 stalks celery, halved and thinly sliced
1 LARGE carrot, diced
3-5 small mini peppers, sliced thin
3 cups FRESH or frozen white corn
2-3 cup diced rotisserie chicken pieces
3 1/3 cups chicken broth (preferably homemade bone broth)
FRESH ground sea salt and black pepper
3 tablespoons cornstarch
1 1/2 cups half and half
3 cups grated cheese of choice (I used FACE ROCK sharp cheddar)
Frank’s Original Hot Sauce, optional – see note

  • Melt butter in large stock pot.
  • Add onion, carrots, celery and garlic, sauteing 5 minutes or so until carrots are starting to soften.
  • Add bacon and continue to saute 10 minutes until bacon is browned.***
  • Add peppers, corn and 3 cups of the chicken broth, bring to a simmer10-15 minutes.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Whisk the remaining chicken broth with the cornstarch until smooth.
  • Add roux to pot and blend in well. Simmer a few minutes more.
  • Add half and half, stirring well.
  • Add cheeses and stir to melt.
  • Fold in chicken pieces and simmer 5-10 minutes more.
  • Season to taste.
  • Serve.

***NOTE:

  • If bacon has a high fat content, trim some of the fat off to prevent your chowder from becoming too greasy.
  • A splash or two or three of Frank’s original hot sauce can really amp up this chowder.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

  • Preheat oven to 425°.
  • Spray sheet pan with non-stick cooking spray.
  • Whisk milk and egg together.
  • In another bowl sift together the flour, corn meal, ba
  • Place on sheet pan.king powder, seasoning, salt and pepper.
  • Wash and dry chicken pieces.
  • Dredge chicken pieces in cornmeal mixture, shaking off excess.
  • Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
  • Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
  • Bake 25-30 minutes until chicken is cooked through.

CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA

This recipe is a modified version of a Pampered Chef recipe. I was not fond of their use of kale so I changed it to spinach nor did I want to buy all the products they recommended, but were not actually necessary to achieve the same results. I also exchanged the chemically altered, prepackaged or reduced fat products to their more wholesome versions. 😀

CALIFORNIA CHICKEN CLUB RING

SANDWICH RING
3-4 cups baby spinach leaves, torn small
1 bunch green onions, trimmed and slices
12 ounces bacon, cooked and crumbled
1-2  garlic cloves, minced
1 cup grape tomatoes, halved
1 cup shredded provolone or Jack cheese
1 tablespoon mayonnaise
1 tablespoon Dijon mustard (optional – if omitting, double the mayonnaise)
3-4 cups small diced rotisserie chicken pieces
2-8 ounce cans crescent rolls
1  LARGE egg yolk
½ teaspoon water

  • Preheat the oven to 375°.
  • Brush pizza pan with oil or spray with non-stick cooking spray.
  • Place the spinach leaves into a medium mixing bowl.
  • Add the green onion, garlic and bacon.
  • Microwave, uncovered, on HIGH, for 30 seconds, or until the spinach is slightly wilted.
  • Add mayonnaise and mustard, stirring to combine.
  • Add the tomatoes, cheese and chicken pieces, stirring to combine.
  • Unroll the crescent dough and separate it into 16 triangles.
  • Arrange the wide ends about 1″ away from the inner ring of the platter.
  • The points should extend over the edge of the platter. Smooth flat the wide ends of the dough.
  • Distribute the filling evenly over the dough.
  • Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.
  • Whisk the egg yolk and water in a small bowl.
  • Brush the ring with the egg wash.
  • Bake for 25–30 minutes, or until the crust is golden brown.

DIP
½ cup sour cream
1-2 large avocados, pitted and cut into chunks
1 tablespoon lemon juice
2-3  green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Add all the dip ingredients to a small food processor and process until smooth.
  • Transfer the dip to a serving bowls.


ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

1+1 tablespoons avocado oil
4   bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 pound baby red potatoes
1 medium fennel bulb
1 tablespoon Herbs de Provence Seasoning Mix
1  navel orange
1 cup frozen peas

  • Preheat the oven to 425°.
  • Heat 1 tablespoon of the oil in an oven-safe, 12” skillet over medium-high heat for 3–4 minutes.
  • Season the chicken with salt and pepper.
  • Cook, skin-side down, until lightly browned, 4–6 minutes.
  • Flip and cook an additional 2 minutes; set aside (the chicken may not be fully cooked).
  • Cut the potatoes in half.
  • Remove the top of the fennel, saving some of the fronds for serving, and cut into 1″ wedges.
  • Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl.
  • Then, add the vegetables and cook for 5 minutes.
  • Return the chicken to the pan and stir the vegetables.
  • Bake 18-20 minutes until the chicken reaches 165° and the vegetables are tender.
  • Meanwhile, zest the orange to measure ½ teaspoon and juice half of it.
  • When the chicken is cooked, set it aside.
  • Stir in the peas, zest, and juice.
  • Simmer over high heat for 2–3 minutes.

BRISKET BRAISED CHICKEN

Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.

The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn’t take all day to prepare, but still uses a traditional braising sauce.

The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.

BRISKET BRAISED CHICKEN adapted from Leah Koenig

2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves

  • Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
  • Add remaining oil and butter to pan.

  • Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
  • Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
  • Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.

  • Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
  • Nestle chicken into mixture; bring to a boil over medium-high.
  • Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.

  • Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
  • Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
  • Add pasta to plates
  • Spoon sauce over chicken and pasta.

NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I’ve modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for 😀

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it’s browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon QUALITY cinnamon (Mexican cinnamon if you have it)
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices
jalapeno slices

  • Preheat oven to 350°.
  • Mix cheese together. Reserve 1/2 cup for topping.
  • Whisk eggs together with the half and half and the flour.
  • Fold in ground meat mixture.
  • Fold in half the cheese.
  • Spray an 8×8 baking dish with non-stick cooking spray.
  • Pour egg and meat mixture into baking dish.
  • Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
  • Top with the other half of the cheese.
  • Bake 1 hour until bubbly and golden.
  • Top with reserved cheese and let sit in the off oven for 5 minutes.
  • Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

  • Preheat grill with 2 zones. One high heat and one low heat.
  • Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
  • Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

  • Flip steaks over, grill for 2 more minutes on the hottest part.
  • Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
  • Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
  • Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Toss cut carrots with all ingredients in a mixing bowl.
  • Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
  • Discard thyme sprigs before serving.


CHICKEN DIVAN aka CHICKEN DIVINE

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe!  This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.

This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!

CHICKEN DIVAN aka CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large (optional)
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (preferably FRESH well seasoned bone broth)
3 LARGE egg yolks
1/2 cup cream sherry
2 teaspoons Lea & Perrins Worcestershire sauce
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt

  • In a  LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
  • Add chicken pieces to bag, seal and shake to coat well.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
  • IF USING: Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

STRAWBERRY CAKE

I needed a birthday cake for a friend’s birthday yesterday. SHHHH!!!! it’s a secret for later today. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we’ve arranged for a dozen or so friends to pop in for a little get together. In case you hadn’t guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It’ll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
1-2 cups sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH-preferably or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

  • Preheat oven to 350°.
  • Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
  • In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
  • Beat in eggs one at a time, mixing well after each egg.
  • Add puree and vanilla, blending well.
  • Combine flour and baking powder.
  • Add the flour and milk alternately to the batter beginning with flour and ending with flour.
  • Pour into prepared pans.
  • Bounce pans to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  • Cook pans on a wire cooling rack for 8-10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

  • Using an electric mixer, cream all ingredients together until smooth. 
  • Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

PLAIN ‘ol PUMPKIN PIE SPICED DUMP CAKE

Is it pie? Is it Cake? Is it creamy? Is it crunchy? Who cares – it’s delicious! 😀

PUMPKIN PIE DUMP CAKE – a pumpkin pie and a spice cake all rolled into one!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
3 LARGE eggs
1 cup sugar
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon nutmeg
1 box spice cake mix
1/2 cup sweetened coconut
1/2 pecan pieces
3/4 (1) cup unsalted butter, melted
Whipped cream
FRESH grated nutmeg
FRESH grated cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquidy.
  • Pour this pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Sprinkle coconut pieces and pecans all around the top.
  • Drizzle melted butter over the top.
  • Bake for 1 hour. 
It might still be just a bit jiggly in the middle when done, but it will continue to set up as it cools.
  • 
Let it cool for AT LEAST 30 minutes before slicing and serving.
  • Top with FRESH whipped cream and a sprinkling of FRESH grated nutmeg and cinnamon.